Description
Bold, creamy, and deeply satisfying, this Chicken Poblano and Black Bean Soup is a one-pot wonder that brings smoky poblano peppers, tender shredded chicken, and rich black beans into perfect harmony. A touch of cream cheese and heavy cream gives it that velvety finish, while lime and cilantro brighten every bite. Whether you’re looking for easy dinner ideas, quick lunch recipes, or healthy comfort food, this hearty soup is a must-try. It’s a great addition to your collection of easy recipes, fall meal ideas, and quick soups for weeknights—ready in under an hour and packed with flavor.
Ingredients
2 roasted poblano peppers
2 cups shredded cooked chicken
1 tablespoon olive oil
1 small yellow onion, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
1 can (10 oz) diced tomatoes with green chilies
3 cups chicken broth
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
½ cup heavy cream or half-and-half
4 oz cream cheese, softened and cubed
¼ cup chopped fresh cilantro
1 lime, cut into wedges
Instructions
1. Roast the poblano peppers over an open flame or broiler until charred on all sides. Steam in a bowl covered with a towel for 10 minutes, then peel, deseed, and dice.
2. In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 4 minutes. Stir in garlic and cook another 30 seconds.
3. Add cumin, chili powder, smoked paprika, salt, and pepper. Stir to coat the aromatics with the spices.
4. Add the diced tomatoes with green chilies. Cook for 2–3 minutes, letting the flavors combine.
5. Pour in the chicken broth. Add diced roasted poblano peppers, corn, and black beans. Bring to a simmer and cook for 10–15 minutes.
6. Stir in the shredded chicken and heavy cream. Reduce heat to low and let it warm through.
7. Add cubed cream cheese. Stir gently until fully melted and incorporated, making the soup creamy and smooth.
8. Taste and adjust seasonings. Finish with chopped cilantro and a squeeze of fresh lime. Serve hot with desired toppings.
Notes
For a thicker soup, blend 1–2 cups and stir back in, or mash some of the beans before serving.
To make it dairy-free, use coconut milk in place of cream and omit or substitute the cream cheese.
Always add cream and cream cheese on low heat to avoid curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
Keywords: chicken poblano soup, creamy black bean soup, easy dinner idea, healthy comfort food